The flame-grilled curry roux is a good product, but if it's not cooked properly it will turn into soup.

December 23, 2020

Tips for grilling over an open flame

Those who know about flame-grilled roux will immediately recognize the authentic spiciness and the healthy feeling that comes from not being solidified with fats or oils.

I love curry and eat it at least twice a week. As I gain more cooking experience, I learn the tricks to making it delicious.

Those who tried only one at first and failed

"It's expensive, but this is all I can get."

So, are we going back to Yawata or Bacon for $4.90 for 12 plates ?

Just between you and me.

Try feeding a man over 38 a solid roux twice a week along with some high-fat, tender meat.

This will help to clog your blood vessels and allow a moderate amount of fat to accumulate in your liver. Try it out before your next health checkup.

So, there is one trick to making it successfully with flaky roux .

Unlike solid roux, which takes several minutes to dissolve, this dissolves very quickly when mixed into simmered ingredients, in just 10 to 15 seconds.

Solid roux is apparently designed to be a little thick , taking into account the moisture released by the vegetables, but this is not the case.

Perhaps because the manufacturer's main business is " producing original spices for restaurants ," if there is even a little too much water, the product will not perform to its full potential.

"It's a professional model, so adjusting the water is a given."

I wonder if there is some implicit knowledge about this.

In other words, if there is too much water, it will become thin and runny, turning into curry soup.

The instructions on the back of the product say that one bag contains 660cc of water, enough for six servings.

The more vegetables you put in, the more water will come out of them ( and conversely, evaporate), and some people, like me, don't allow evaporation in their electric pressure cookers.

To prevent the amount of water from exceeding the specified amount, first simmer the vegetables in 10 to 20 percent less water.

Once boiling, mix in the roux and taste it. If it's too thick, add a little water, but if it's just right, leave it as is.

To adjust the amount after that, add water in small increments of 10 to 20cc to avoid adding too much.

For example, to make three servings, you will need 60g of roux and 330cc of water, but the initial water content should be around 280cc.

The more vegetables you add, such as bunapi, carrots, onions, and zucchini, the more water they release and the more volume the dish will have.

For me , adding about 30 to 50cc of water after adding the roux is just right.

Inazo 's favorite style is to eat this with polished germ rice containing 19 grains .

Even during a medical checkup

"I look 53, but my internal age is 27."

So we can expect similar numbers from Anago-kun as well.

Just like the amount of water when cooking rice, adding water by eye is likely to lead to mistakes, so it is best to use a measuring cup for accuracy.